Tuesday, August 2, 2011

Summer Succotash

Eating seasonally is not only delicious and good for you, it's easy on the pocketbook as well. Over the past few months we've enjoyed this colorful and flavorful mix of fresh vegetables often. This dish is simple to make and versatile enough for you to add your own creative improvisation. So far, I've served it as a side with grilled salmon {pictured} and grilled chicken, pork tenderloin, and even hamburgers.

Summer Succotash

1-2 T. olive oil
1 small onion, chopped {about 1 cup}
2 cloves garlic, minced
4 ears corn, cut off of the cob
1 to 1.5 cups lima beans {fresh or frozen}
1 medium zucchini or yellow summer squash quartered lengthwise and thinly sliced across
1 pint grape tomatoes, cut in half
1/4 t. salt, plus more to taste
1/4 t. freshly ground black pepper, plus more to taste
1 T. cider vinegar
1/4 cup chopped fresh basil or 1 t. dried basil or Italian seasoning

Heat oil in a large skillet with lid, add onion and cook until just tender. Add garlic and cook 1 minute more. Add chopped vegetables, cook over medium-high heat for several minutes, stirring often. Reduce heat to low and cover. Cook 15-20 minutes, stirring occasionally. Season with salt and pepper {or my favorite, Krazy salt}. Just before serving stir in cider vinegar and basil. Serve warm, at room temperature, or chilled.

What are some of your favorite fresh summer recipes?
What resources inspire you to eat seasonally?